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Traeger Industries water pump not working Grills & Smokers ...

Traeger Industries grills & smokers water pump not working related ... Question about BBQ075 All-in-One Grill / Smoker ... our auger stopped working how can we fixthis. it is not the electrical .when you put pellets in the burner it will light and ...

The rotisserie should have a thermocouple near the burner. If you have to hold in the knob, or push a red button to get the gas to flow to the burner, and the electrode sparks and the burner lights, you have to continue to hold the knob or button in until the thermocouple gets hot enough to keep the gas on. If the burner keeps going out, you could have a bad thermocouple.

this is a milti burner unit / and sounds like the ignitors or weak / look below the oven door edge for a glow if orange there bad they need to be white hot .. burners may come on but not all the time .. ****

I just had the same issue and almost had a Thanksgiving disaster! Try unplugging the connection between the smoker and control pad. mine looked like it was on, i could set the temp, time and get a reading of temp, but it must not have been sending the 'heat' command. also, bass pro has thios on sale tomorrow for 129

Hi all ,
I just bought a jenn air 720-0336 gas grill from bj's . the rear rotisserie burner would stop working after a few minutes .
hear is the deal , the rear inferred burner gets to HOT . they did not put any insulation between the ceramic blocks and the metal bezel.My fix was to remove the unit , drill out the 8 rivets holding the bezel on , carfully remove the bezel and install a fire proof gasket , i was abile to find the proper stuff at my local coal / wood stove retailer.it comes in a white sheet about 1/8 inch thick .
use steel rivets to reassemble . good luck . this took a week of trial and error to figure out .

Dip wood chips/chunks in boiling hot water for a few minutes if you're in a hurry or allow to to soak in tap water for about an hour if you have plenty of time. Either way, place the soaked chips around and under the heating element at the bottom. Don't throw out the water; heat it up and pour it in the water pan. Heating it up to boil will give your smoker a good head start. I've been doing that on my char-broil smoker for years.

Most modern
gas ovens and many broilers use a "glow-bar" style of igniter that
glows red-hot to ignite the gas. If the igniter doesn't reach the
proper temperature, the gas valve won't open. You may need to replace
the igniter.

I have used the charbroil bullet electric H2O smokers for years (wore 2 out - currently on my 3rd). I won't use anything else (having used many, many others - HOWEVER - as with every product made there are things to watch or overcome. Learn to use it properly and look forward to many years of great BBQ.

Ambient (outside) air temp below 70 (depending on wind also) will affect these smokers drastically - highly recomend getting or making a "smoker blanket" (got mine at cabelas years back - if you can't find one welding blankets from an industrial supply store can be made into one) to insulate the sides - this drastically reduces heat loss and reduces the electrical load.

Another MAJOR mistake many people make is extension cords - avoid the use of them at all if possible - if not possible then purchase the heaviest gauge you can find.

Always pre-heat your smoker - Always use boiling water (or other liquid) in the H2O pan added after smoker is pre-heated - Always minimize opening the smoker once cooking has begun.

The heater element can be cleaned when cold with a very mild detergent and room temp water.

If you have the large 2 rack but are only smoking enough to use a small amount of rack space on only one rack remember that you are heating a whole lot of air - i have a couple (different size) wood boxes wrapped in foil to take up excess air space - this means less air volume to be heated and better heat control - DO NOT use cardboard boxes or other low temp combustable items in the box construction!

Make sure the house outlet you are plugging into is a 3-prong GROUNDED outlet.

Finally, make sure your smoker is level and remember there can be up to a 20 degree cooking temp swing in temp between the bottom rack and top rack (top rack 5-20 degrees hotter than bottom).